Farm Gate Milk Sales Set To Continue in NZ

A reply from the Food Policy Manager Ministry for Primary Industries

Thank you for your submissions on proposals for continuing to legally provide for farm gate sales of raw drinking milk.  The Ministry for Primary Industries (MPI) received 1685 submissions on the proposals.

 After considering the outcome of consultation, the Minister for Food Safety, the Hon Kate Wilkinson, decided that farm gate sales of raw milk will continue to be allowed, and that the amount that can be purchased is likely to increase in the future. The Minister has also decided that farmers will be exempt from the current requirement to have a Risk Management Programme for farm gate sales of raw milk and will instead need to adhere to certain animal health and hygiene requirements.

 The Minister has also asked MPI to undertake further scientific and policy work to investigate increasing the limit that consumers can purchase and whether raw milk can be sold off the farm in a way that balances managing the risks to public health with consumer choice.

 MPI will also look at how consumers can be provided with information on risks associated with raw drinking milk at the point of sale so they are able to make an informed choice when they purchase raw drinking milk. 

 MPI will consult on any new regulatory proposals relating to the production and sale of raw drinking milk, including the animal health and hygiene requirements, any limits on the quantity that can be purchased and sold and any proposals for sales of raw milk outside of the farm.  Your name has been added to the mailing list so you will be advised of consultation on this issue.

 In the interim, the current legislation applies, and if people wish to consume raw milk they can buy up to 5 litres of raw milk from the farm gate for their own personal use or to provide to their family to consume.

 A summary of the submissions has been posted on the MPI website at:

 Information on safe food practices in relation to raw drinking milk these can also be found on the MPI website at:

 Once again thank you for your submissions. 

 Yours sincerely

 Hilary Eade

Food Policy Manager

Ministry for Primary Industries

Snapper with Preserved Lemons

This recipe is a very good reason to lacto ferment lemons or limes now. Then you will be ready for any snapper that might be caught over the summer. A recipe to lacto ferment lemons is in ‘Nourishing Traditions’. But if planning to use your lacto fermented lemons in the below recipe I would omit the cinnamon from Sally’s version.

A complete dinner party winner. I love the crunch the coriander seeds add. It is also beautiful with preserved limes. And of course you can sub the snapper with other white fish.



4 Snapper fillets or other white fish

Wedges or slices of Preserved lemon

Ground Pepper and Salt

2 Tablespoons Lemon juice

50 ml Olive oil

1 Tablespoon Coriander seeds

Fresh Coriander to garnish


In a shallow gratin dish place ½ the preserved lemon.

Place fish on top of the lemon and grind sea salt and pepper on top.

Drizzle over the lemon juice and olive oil.

With a Mortar and pestle crack the coriander seeds and scatter over the fish.

Finally add the remaining preserved lemon pieces.

Bake at 230 degrees c for 30 mins basting occaissionally.

Garnish with chopped coriander

We like to serve this with potatoes cooked in duck fat. A healthier version of fish and chips

By Natalie Carrad

Caspian Sea Yoghurt

Caspian Sea Yoghurt

Caspian Sea Yoghurt

Makes 1 Litre

In a 1 litre glass/ ceramic bowl / jug mix 900mls milk and 100mls of Caspian Sea Yoghurt from a previous batch.

Blend together by stirring well with a fork or whisk.

Cover with a loose cloth. (Masking tape across the bowl will stop the cloth falling in if the bowl is wide.)

Leave for 12 – 24 hours at room temperature until thick and to your taste.

Store in the fridge uncovered for up to 2 weeks.

Ideally to keep your culture strong, make the yoghurt once per week, however the occasional 2 week lapse will be fine.

The hardest part about making Caspian Sea Yoghurt is remembering not to eat it all and to keep back at least 100mls to make your next batch.

You can use Caspian Sea Yoghurt to culture cream. The cream version of Caspian Sea Yoghurt is a wonderful substitute for sour cream or crème freche. This is a great way to reintroduce healthy bacteria back into pasteurised milk, but of course starting with raw is nutritionally better.

Caspian Sea Yoghurt is believed to have been introduced into Japan in 1986 by researchers returning from a trip to the Caucasus region in Georgia. This variety, called Matsoni, is started with Lactococcus lactis subsp, cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture. It is milder in taste than other varieties of yoghurts.

Caspian Sea Yoghurt is ideal for making  at home because it requires neither special equipment nor unobtainable culture. It can be made at room temperature (20–30°C) in 10 to 15 hours. In Japan, freeze-dried starter cultures are sold in department stores and online, although many people obtain starter cultures from friends.